Easy Apple Rhubarb Jam

    Easy Apple Rhubarb Jam


    79 people made this

    About this recipe: Although apple rhubarb jam may sound strange, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.

    Serves: 48 

    • 375g diced rhubarb
    • 375g diced peeled apples
    • 400g caster sugar
    • 125ml water
    • 1 tablespoon ground cinnamon
    • 4 (13g) sachets dry pectin

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to the boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
    2. Ladle into sterile jars, wipe rims with a clean cloth or kitchen roll, and seal with new lids. Process in a bath of simmering water for at least 10 minutes. Store unopened jars in a cool dark place. Refrigerate jam after opening.
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    Reviews in English (46)


    made it today, didn't have ground cinnamon so used a cinnamon stick and removed before potting up, added a whole fresh lemon and removed before potting up, only used one sachet of pectin, set well, used ordinary granulated white sugar, easy to make, lovely colour, tastes sublime  -  23 May 2016


    I used Jam Sugar and one sachet of dry pectin and it turned out fine. A lovely quick set.  -  11 Apr 2015


    Love it! Tastes amazing! But, just as a side note, if you're a beginner at canning, apples don't set the same way strawberry or other jams set. It won't be solid, even after the cans seal themselves. Apples have too much acid to set solidly. I learned that from my sister-in-law after I questioned her about the texture of this jam. Thanks for such a great recipe!  -  09 Dec 2008  (Review from Allrecipes US | Canada)

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